⏱ Preparation: 25 min
⏱ Rest: 45 to 60 min
🔥 Cooking: 15 to 20 min
🍞 Servings: about 8 muffins
🌾 Gluten-free
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A delicious recipe for a light and fluffy result. These English muffins are perfect for breakfast with jam, butter, or cheese.
This recipe is prepared with our Cannelle Boulangerie gluten-free all-purpose flour, our baking powder and our xanthan gum
INGREDIENTS
Dry ingredients
350 g Cannelle Boulangerie all-purpose flour
1.5 tbsp sugar
1.5 tsp salt
1 tsp xanthan gum
1 tsp psyllium
8 g baking powder
200 g cornmeal
Liquid ingredients
450 ml plant-based milk
40 g softened butter
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PREPARATION
1. Activate the yeast
In a bowl, mix the yeast, sugar, and psyllium. Add a little warm water and let rest in a warm place.
2. Mix the dry ingredients
In another bowl, combine Cannelle Boulangerie all-purpose flour, salt, and xanthan gum.
3. Incorporate the yeast
Make a well in the center of the dry mixture and incorporate the yeast and psyllium mixture.
4. Add the liquids
Add the softened butter and plant-based milk, then mix until a homogeneous dough is obtained.
5. Shape the muffins
Dust the work surface with a little Cannelle flour and roll out the dough to about half an inch thick.
6. Cut out
Using a round cookie cutter, cut out the muffins then lightly coat them in cornmeal.
7. Let rise
Place the muffins on a baking sheet lined with parchment paper and let rise for 45 minutes to 1 hour in a warm place.
8. Bake
Bake in the oven at 350°F (180°C) for 15 to 20 minutes.
9. Serve
Let cool slightly then serve with butter or jam.
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CANNELLE TIP
- Cook for a few minutes in a pan before baking for a more authentic texture.
- Lightly flour the surface if the dough sticks.